cheesy garlic bread crumbs
PREP TIME: 5 minutes TOTAL TIME: 25 minutes
8 slices white sandwich bread, torn into pieces
6 cloves garlic
6 tablespoons unsalted butter
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
5 tablespoons finely grated Parmigiano-Reggiano
In a food processor, process the bread until it forms fine crumbs (you should have about 4 cups crumbs). Transfer the crumbs to a bowl. Add the garlic to the processor and process until finely minced (or do it by hand).
In a large skillet, heat the butter over medium-low heat. When it foams, add the garlic and cook, stirring, until the garlic smells great but hasn’t browned, 1 to 2 minutes. Add the bread crumbs, increase the heat to medium, and cook, stirring frequently, until toasty and browned, 7 to 9 minutes. Stir in the salt and pepper, remove from the heat, and transfer to a large plate to cool for 5 minutes. Toss in the Parm.
cheesy jalapeno bacon 
PREP TIME: 20 minutes TOTAL TIME: 1 hour
We all know those people who are super stuck in their ways because, well, nostalgia. I’m like this with stuffing. I truly don’t believe there is a better stuffing out there than Stove Top. I’ve had it all: The apples. The walnuts. The sausage. Allllllll your fancy little ways. Nothing ever makes me happier than Stove Top in all its herby, MSG goodness.
John is like this with cornbread. For him, nothing will ever top his box of Jiffy. But oh, I was willing to accept this challenge. Let’s just say we are now a Jiffy-free household.
6 slices bacon
1 stick (4 ounces) unsalted butter, cut into chunks
1 cup canned cream-style corn
¾ cup buttermilk, shaken
3 large eggs, beaten
1 cup shredded cheddar cheese
½ cup finely grated Parmigiano-Reggiano cheese
½ cup sliced pickled jalapeño peppers, chopped
1½ cups cornmeal
2 teaspoons sugar
1½ teaspoons baking soda
1½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
Preheat the oven to 375°F.
In a 10-inch cast-iron skillet, cook the bacon over medium heat, turning occasionally, until crisp, about 9 minutes. Transfer the bacon to paper towels to drain, leaving the bacon fat in the skillet. When cool, crumble the bacon.
Add the butter to the hot bacon fat to melt, then pour it into a large bowl and let cool for 10 minutes. (Don’t wipe out the skillet.) Stir the creamed corn into the melted fats, then add the buttermilk, eggs, cheeses, jalapeños, and crumbled bacon.
In another large bowl, combine the cornmeal, sugar, baking soda, salt, and pepper. Add the wet ingredients to the dry and stir until incorporated. Pour the batter into the skillet and bake until the top is lightly browned and the center is set, 30 to 35 minutes.
Let the cornbread cool slightly before slicing.